New Year’s Eve 2019

Chef David Bouley will be serving a special 7 Course Holiday Menu with optional Wine Pairings and an optional White Truffle Menu.


The Holiday Tasting Menu will be served in Bouley Test Kitchen

Please Make your Holiday Reservations:

1st Seating – (fully committed 5:00pm – 7:00pm)
2nd Seating – $295 (reservations available 8:30pm – 10:00pm)

Holiday Private Dining & Catering

Holiday season is in full motion.  Trust us with your holiday event, corporate, personal or otherwise. We enjoy our clients’ reactions from our efforts to modify their events beyond their expectations. Please reach us at events@bouleynyc.comor call Joyce at 917-237-3205 or joyce@bouleynyc.com.

– Chef David Bouley

Notes for Holiday Dining:

Please be advised that the a la carte menu will not be available throughout the holiday. Chef Bouley will serve a special Holiday Day Tasting menu.

•       Holiday Tasting Menus are served in Bouley Test Kitchen

•       We also request that in the event that you need to cancel your reservation, please do so 7 days prior to the holiday.

•       We look forward to hosting your young ones, but please note that no children’s menus are available and all children pay the same.

Sample Holiday Menus

Chef Bouley may not pre-announce Holiday Menus, as he sources the freshest to-the-moment ingredients to inspire and delight. Please subscribe to our email list for Holiday announcements and updates.

Thanksgiving 2018

Happy Thanksgiving
from all at Bouley!

Wellfleet Oysters, Bergamot – Kiwi*

or

Malibu Sea Urchin, Green Apple Cloud, Golden Osetra Caviar*

or

Hubbard, Acorn, French Pumpkin, Butternut, Kabocha Squash Soup, Toasted Buckwheat

or

Grilled Eggplant and Roasted Red Pepper Terrine, Sweet Garlic Basil Lemon Thyme, Flat-Leaf Parsley Coulis Dressing

Menu Course Separator

Porcini Flan, Alaskan Dungeness Crab, Black Truffle Dashi

or

Forager’s Treasure of Wild Mushrooms, Blue Fin Toro, Coconut Garlic Broth, Biodynamic Watercress

or

Maine Lobster, Red Wine Sauce

or

New York State Foie Gras Roasted with Organic Parsnips, Tahitian Vanilla, Biodynamic Greens (supplement $35)

Menu Course Separator

Wild Alaskan Sockeye Salmon with Spirulina Dressing

or

Organic Saddle of Venison Roasted with Cocoa, Red Wine, Red Miso, Roasted Banana with Fall Spice

or

Organic-Fed Fresh Turkey, Kabocha Squash, Pistachio Roasted Brussels Sprouts, Chestnut Dressing

or

Homemade Gluten-Free Ravioli with White Truffles (supplement $95)

Menu Course Separator

Fresh Cantaloupe Soup, Sheep Milk Yogurt Sorbet

or

Cascade Concorde Grape, Ten Exotic Fruit Sorbet

Menu Course Separator

Valrhona Chocolate Frivolous, Mixed Spices, Coconut Sorbet

or

Chestnut Mont Blanc, Wild Maine Blueberry Sorbet